This is a tasty recipe, and the final product comes out just as pictured. Lovely on cookie trays. I did not imagine that almond and rosewater would go so well together! There are only two modifications I would suggest. First, this recipe desperately needs a bit of salt. It is quite costly to make, and when you taste the nice flavors in the final product -- they are a bit dull and just 'missing' something. As a pretty well rounded cook, I can tell you that you need a pinch of salt to make these flavors pop. I baked them as written, and once I realized it--it was just too late. Secondly, take care with the 15 minute baking time-- I would say honestly more like 10-12 minutes. They burn easily on the bottom without looking like it on top. I used Silpat mats, which protected them further-- so on a metal sheet with no silicone, you might need to start watching around the 8 minute mark.